Chicken And Zucchini Marinara Recipes

CHICKEN PARMESAN WITH ZUCCHINI PASTA

Steps:

• Line a baking sheet with parchment paper.
• Place zucchini spirals in a colander and sprinkle 1 teaspoon salt and Italian seasoning over zucchini; toss to coat. Set colander over a bowl to allow water from zucchini to drain.
• Wrap chicken in plastic wrap and place on a work surface; pound into 1/4- to 1/2-inch thickness. Remove plastic wrap and season chicken with salt and pepper.
• Heat marinara sauce in a saucepan over low heat.
• Coat a nonstick skillet with cooking spray and place over medium-high heat. Cook chicken in the hot skillet until browned and no longer pink in the center, 4 to 5 minutes per side. Transfer chicken to the prepared baking sheet.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Place zucchini in the same nonstick skillet over medium-high heat; cook and stir until tender yet firm to the bite, 3 to 4 minutes.
• Spoon marinara sauce over each chicken breast and top with mozzarella cheese.
• Broil chicken in the preheated oven until cheese is melted, 1 to 2 minutes.
• Transfer zucchini to each serving plate and add chicken. Spoon warm marinara over each piece of chicken and top with Parmesan cheese.

CHICKEN MARINARA

Steps:

• In a large nonstick skillet coated with cooking spray, cook chicken over medium heat for 4-6 minutes on each side or until a thermometer reads 170°; remove and keep warm., In the same skillet, saute the mushrooms, garlic, basil and Italian seasoning until mushrooms are tender. Stir in spaghetti sauce and wine. Add chicken; cover and simmer for 10 minutes or until heated through. Serve with pasta.

CHICKEN AND ZUCCHINI MARINARA

Steps:

• 1) Mix bread crumbs and 1/4 cup of the parmesan cheese. Coat chicken pieces with flour. Dip into egg. Coat both sides with crumb-cheese mixture. Heat oil in 10-inch skillet with cover. Add chicken. Brown on both sides over medium heat.
• 2) Mix marinara sauce, parsley and hot pepper sauce. Spoon half over chicken. Arrange zucchini slices over chicken. Sprinkle with mozzarella cheese and 1/4 cup of the parmesan cheese. Top with remaining sauce.
• 3) Cover and bring to a boil. Reduce heat and simmer 25 minutes or until chicken is tender. Serve with the pasta. Sprinkle with the extra parmesan cheese.

CHICKEN AND ZUCCHINI MARINARA

Steps:

• 1. Mix bread crumbs and 1/4 c. of Parmesan cheese. 2. Coat chicken pcs with flour. Dip into egg, then coat both sides with crumb-cheese mix. 3. Heat oil in 10" skillet with cover. Add in chicken. Brown on both sides over medium heat. 4. Mix marinara sauce, parsley and warm pepper sauce. Spoon half over chicken. 5. Arrange zucchini slices over chicken. Sprinkle with mozzarella cheese, top with remaining sauce. 6. Cover and bring to boil, reduce heat and simmer 25 min or possibly till chicken is tender. Serve with pasta. Sprinkle with Parmesan cheese.

CHICKEN AND ZUCCHINI MARINARA

Steps:

• Mix the bread crumbs and half the grated cheese.
• Coat the chicken cutlets in the egg substitute and then coat both sides of each with the bread crumbs/cheese mixture.
• Spray your skillet with the cooking spray and heat til hot. Brown the chicken cutlets on both sides over medium heat.
• Mix the tomato sauce, parsley and hot pepper sauce. Pour half over the chicken.
• Arrange the zucchini slices over the chicken, sprinkle with the mozzarella and the remaining parmesan, and top with the remaining sauce.
• Cover and bring to a boil. Reduce heat and simmer for 25 minutes. Serve over pasta (not included in nutritional info).

CHICKEN WITH VEGETABLE MARINARA SAUCE

Steps:

• Cook and stir bacon in large saucepan on medium heat 4 min. or until crisp. Use slotted spoon to transfer bacon from pan to medium bowl. Discard all but 2 tsp. drippings from pan.
• Add chicken and oregano to reserved drippings in pan; cook and stir 5 min. or until chicken is no longer pink. Add to bacon.
• Add carrots to saucepan; cook and stir 2 min. Add broth, pasta sauce and pasta; stir. Bring to boil on high heat; simmer on medium-low heat 5 min. Stir in zucchini and chicken mixture; simmer 8 to 10 min. or until chicken is done and pasta is tender. Top with cheese.

PECORINO CHICKEN FINGERS AND ZUCCHINI

Steps:

• Preheat oven to 475°. Place a wire rack inside a 15 1/2-inch by 10 1/2-inch jelly-roll pan; spray pan and rack with cooking spray.
• On a plate, combine panko, pecorino, ground red pepper and 1/4 teaspoon salt. Set aside.
• In a pie plate, whisk egg whites and garlic until well mixed.
• One at a time, dip chicken tenders in egg-white mixture, then into panko mixture to coat evenly; press firmly so mixture adheres. Arrange chicken on rack in jelly-roll pan; spray chicken lightly with cooking spray.
• Bake chicken 10 to 12 minutes or until crust is golden brown and chicken is no longer pink throughout.
• While chicken cooks, in microwave-safe medium bowl, place zucchini and 2 tablespoons water. Cover with vented plastic wrap and cook in microwave on high 5 minutes or until zucchini is just fork-tender. Carefully remove plastic wrap and drain zucchini; stir in lemon juice and 1/4 teaspoon salt.
• Meanwhile, in a 1-quart saucepan, heat marinara sauce on medium-low 5 minutes or until hot, stirring occasionally. Remove saucepan from heat and stir in chopped basil. Serve dipping sauce with chicken fingers and zucchini; garnish chicken and dipping sauce with basil leaves.

ZUCCHINI MARINARA

Steps:

• Saute zucchini in 3 Tablespoons olive oil until lightly browned; drain.
• Place in 1-1/2 quart casserole.
• Combine marinara sauce, wine, remaining oil, garlic, basil and oregano in small saucepan; stir well.
• Simmer for 15 minutes, stirring occasionally.
• Spoon sauce over zucchini; mix well.
• Sprinkle cheese over sauce; cover.
• Bake at 325 degrees for 30 minutes.
• Bake, uncovered, for 5 minutes longer.